Cream Puffs with Pistachio Cream

Discover my step-by-step recipe for these indulgent cream puffs with a cream that oozes out at the first bite… pure delight! Close your eyes and dream.
The Mediterranean has always been a sea of taste, aromas, flavors, and spices. A historic crossroads between East and West.
A fruit that comes from far away, from Persia and Turkey, has taken root in Sicily, particularly in Bronte.
Already cultivated by ancient Jewish communities, who considered its fruit precious, pistachio cultivation was later expanded and experimented with by the Arabs, who wrested Sicily from the Byzantines. They found on the island, especially on the slopes of Mount Etna, the natural habitat for a flourishing and distinctive development of the plant.

This is how Bronte pistachio was born, whose fame has grown enormously over the years and consequently so has demand.
We can find it both in savory dishes and in desserts, in the form of seeds, crumbs, and creamy paste.
Recipes for you:

Difficulty: Easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 40 Minutes
Cooking time: 25 Minutes
Portions: 10 Servings
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: All seasons

577.31 Kcal

calories per serving

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Energy 577.31 (Kcal)
Carbohydrates 37.89 (g) of which sugars 26.70 (g)
Proteins 9.49 (g)
Fat 43.40 (g) of which saturated 6.41 (g)of which unsaturated 4.14 (g)
Fibers 1.43 (g)
Sodium 81.51 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients – Cream Puffs with Pistachio Cream

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7 fl oz water
5 Eggs
1 1/4 cups All-purpose flour (type 00)
to taste salt
7 tbsp butter
2 cups heavy cream
1 packet vanillin (vanilla powder)
3/4 cup sugar
7 oz pistachio spread
3.5 oz pistachio flour (or chopped pistachios)

Cream Puffs with Pistachio Cream

Tools

Electric whisk
Piping bag
Bowl
Knife
Plate
1 Pot

Preparation of Bronte Pistachio Cream Puffs

Let’s prepare the cream puffs
Start by preparing the choux pastry: in a saucepan put the water, the butter, and the salt and bring to a boil. Add all the flour, lower the heat and stir vigorously.
You will obtain a smooth, creamy dough. Let it cool.
At this point it’s important to add the eggs one at a time: do not add the next egg if the previous one is not well incorporated. Mix the dough well until you obtain a smooth cream.
Meanwhile, spray a baking sheet with non-stick butter spray or use parchment paper. Put the dough into a piping bag and start piping the cream puffs.
Bake in a preheated oven at 392 °F for 25 minutes, then lower to 356 °F for another 5 minutes. Remove and let cool.
Meanwhile move the cream from the fridge to the freezer for 30 minutes. Add the sugar and vanillin and whip with a whisk or in a stand mixer.
Gently fold in the pistachio spread using a top-to-bottom motion until you obtain a smooth, lump-free cream. Put it in a piping bag.
Pierce the cream puffs with the tip of a knife, fill the piping bag and stuff all the cream puffs.
With the remaining cream, pipe a small rosette on top of each cream puff, then dip them in the pistachio flour.
Here are the Bronte pistachio cream puffs, ready to enjoy!